Grilled Portobello & Arugula Burger withSouthwestern Bean Salad
added 03/07/08
Dan’s Quick Pick: Cline California Syrah
Shopping
List for Four:
Grocery: Olive
oil, Mayonnaise, Dijon mustard
Produce: 4 large
Portobello mushrooms, 2 large bunches Arugula, 1 ounce fresh rosemary,
1 head garlic, 1 Tomato
Bakery: Whole
wheat buns
Prepared Foods:
1 lb. Southwestern Bean Salad
Wine: Cline California
Syrah
Before
you start: Mince rosemary and 1 clove of garlic. Rosemary should equal
about 6 teaspoons.
20
minutes ahead: Trim stems from the mushrooms. Brush both sides of
the mushrooms with olive oil and place in a frying pan at medium heat.
Sprinkle each with 1 teaspoon of rosemary. Grill until tender, 8-10 minutes
per side.
10
minutes ahead: Mix 1/2 cup mayonnaise, 2 teaspoons Dijon mustard,
the remaining 2 teaspoons of rosemary, and garlic in a small bowl.
5 minutes
ahead: Toast the whole-wheat buns in a small frying pan or toaster
oven.
Dinner’s
ready: Spread mayonnaise mixture over buns. Place mushrooms, arugula,
and tomato slices on buns and serve with the bean salad.
The
Dietitian says: A large Portabella mushroom is the best-kept calorie
secret ever! One large Portabella cap counts as a vegetable serving and
contains fewer than 10 calories and only a trace of fat. Each half-cup
of beans counts as another vegetable serving. The whole-wheat bun adds
two whole grain servings to your heart-healthy meal.
Edgewater Farm
Plainfield, New Hampshire
The temperature is headed into the 90s, and the fruit is gently warm in the hands of the pickers. Before lunch on an average day in strawberry season, the folks at Edgewater Farm will harvest 800 quarts of strawberries, many of them for sale at the Co-op. Pooh and Anne Sprague have been raising strawberries along the shady banks of the Connecticut River since 1974. Over time, the operation grew to include other summer fruits and vegetables, as well as extensive greenhouses and pick-your-own.
Grocery Department
Walk into the cereal section of a big-chain grocery store and there is one thing you’ll notice that they all have in common: high-sugared cereals, located down low on shelves near the floor. Why?
